The harvest of our wines takes place between the second half of September and the 1st of October. It is done by hand, in the early hours of the morning. The wines are collected in boxes of no more than 20kg. These crates are transported to the winery, situated next to the vineyard and maintained in the cold room at 4 degrees Celsius for 24-48 hours. Subsequently, after passing along a selection belt, they go to the destemmer, such that only the grapes in the best condition are used. We achieve a pulp without stems, that is pumped to the temperature controlled storage tanks. Since the pulp is at a very low temperature to start the fermentation, a pre-fermentation maceration takes place in the tanks, through which the tannins, anthocyanins, and other aromatic compounds of the grape are extracted. Between the 4th and 6th day, the alcoholic fermentation begins. A temperature no higher than 25 degrees is maintained during this time by the temperature controlled tanks.
The alcoholic fermentation lasts for 7 to 10 days, during which the pulp is kept in contact with the must in a uniform way by constantly recirculating the grape juice. After devatting, the wine goes to the clay jars where is it is kept several days without sulphites until the end of malo-lactic fermentation. Afterwards, the wine is decanted to other jars to eliminate lees and sediment. From then, one part of the wine is kept in the clay cars for at least 1 year (Domblasco), and the rest is transferred to oak barrels (Sueño de Facio). Afterwards, Domblasco is bottled after a process of stabilitsation by cooling and filtering. Sueño de Facio, after 6 months in oak barrels, returns to the clay jars where it is kept until bottling (in total 18 to 20 months after the alcoholic fermentation). It is one year in the bottle before leaving the winery.